Banana Cake with Garam Masala Buttercream and Honey Caramel

We’ve all been there: we pick up the perfect bunch of bananas at the beginning of the week expecting to pack them in lunches or have as an afternoon snack only to have them sit and turn brown as the week ends. No problem ’cause we can always make banana bread , right? True…I don’t know about you but I can only eat a small amount of banana bread before I’m over it. But, slather it in frosting and caramel? Yeah, I could get on board with that. Enter: Banana Cake with Garam Masala Buttercream.

Remember how I said I didn’t have the biggest sweet tooth and my dessert recipes typically walked the line between savory and sweet? This banana cake with garam masala buttercream is certainly more on the sweet side of the spectrum. But the curry spice garam masala lifts this cake to a whole other level. Now before I lose anyone who isn’t a fan of curries (I’m talking to you, seester!), this isn’t the curry spice one typically associates with Indian cuisine. Think of garam masala as the most complex blend of spices similar to pumpkin pie spice. It has our favorite warm spices like cinnamon, nutmeg, and ginger but also a hint of cardamom, chilies, and coriander. It’s the perfect spice blend to bring out the natural sweetness of the banana while giving enough savory punch to balance the buttercream, caramel, and honeycomb.

Banana Cake with Garam Masala Buttercream and Honey Caramel

And as if this recipe didn’t sound good enough already… the banana cake is vegan! Just find yourself a great vegan buttercream recipe and you’ll have a completely vegan dessert. Or let the banana cake speak for itself and whip up a classic banana bread if a cake doesn’t strike your fancy this week. Either way, this recipe is a must try for any banana lover (or non-lover, its that good!).

Ingredients for this recipe:

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Banana Cake with Garam Masala Buttercream and Honey Caramel
Spice up the classic banana bread by turning it into a cake! Top it with garam masala buttercream, honey caramel, and honeycomb candy for the ultimate dessert!
Servings
Ingredients
Banana Cake
Garam Masala Buttercream
Honey Caramel
Honeycomb Candy
Servings
Ingredients
Banana Cake
Garam Masala Buttercream
Honey Caramel
Honeycomb Candy
Instructions
Banana Cake
  1. Mash the bananas in a mixing bowl. Using the paddle attachment, mix in the vegetable oil, water, sugar and salt. Sift flour and baking soda together and add them to wet mix. Pour into 2 6 inch round cake cakes and and bake in preheated 375 degree oven for 30-40 minutes. Cool completely before frosting.
    banana
Garam Masala Buttercream
  1. Fill a wide pot with at least 1 1/2 inches of water. Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, sugar, salt, cream of tartar, and 1 tbsp garam masala in the bowl of a stand mixer. Set over steaming water, stirring constantly, until egg whites hold steady at 185°F. This should take 10 to 12 minutes. Once ready, transfer to a stand mixer fitted with a whisk attachment and whip at high speed about 10 minutes, until meringue is glossy, stiff, and cool to the touch, around 90°F. With mixer still running, add butter, 1 or 2 tablespoons at a time. Initially, the volume of the meringue will decrease dramatically, but as the cool butter is added, the mixture will begin to thicken. The buttercream should be thick, creamy, and soft. Mix in the last 2 tsp of garam masala on low speed until well combined.
Honey Caramel
  1. in saucepan over medium heat, combine honey, 2 tbsp water, and sugar. Bring to a boil and cook until mixture is deep golden brown (5-6 minutes). Remove from heat and whisk in cream, butter, salt, and vanilla. Cool completely before putting on cake.
Honeycomb Candy
  1. In a saucepan over low heat, combine the sugar, corn syrup, honey, and water. Stir until sugar is dissolved. Increase the heat and boil mixture to 270 degrees F (using a candy thermometer). Reduce heat to as low as possible and maintain the temperature 270 degrees for exactly 15 minutes. After 15 minutes, remove the pan from heat and remove the thermometer. Using a wooden spoon, quickly stir in baking soda. Immediately pour the mixture into a large oiled baking sheet.
    Banana Cake with Garam Masala Buttercream and Honey Caramel
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